This is a great way to have potatoes. We originally called this dish a Greek Kleftali. In researching the Revive recipe book I thought I had better check the spelling and usage, and found that “Keftethes” did exist, however the usage was normally for meatballs! I think one of my chefs must have been playing tricks on me! We now give this dish a more generic name.
Potato and Feta Cake
Makes 12 cakes
- 1kg (2lb) white potatoes unpeeled (around 4 large)
- 2 red onions thinly sliced
- 2 tablespoons oil
- ½ cup sun-dried tomatoes sliced thinly
- 3 spring onions sliced
- 1 cup freshly chopped coriander (cilantro)
- 100g (3oz) feta cheese cut into small cubes
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ cup white sesame seeds
- 2 tablespoons oil (for frying)
- ¼ cup chopped parsley
- Cut potatoes into quarters and put in a pot of boiling water. Simmer until soft (around 10 minutes) and then drain.
- Mash potatoes roughly so there are still some chunks left.
- In a pan saute the onion and oil for about 5 minutes or until soft.
- Combine all ingredients in a bowl (except oil, sesame seeds and parsley) and mix well.
- Put the sesame seeds on a plate.
- Measure out ½ cup of the potato mix and roll into a ball with your hands. Roll in the sesame seeds so it is liberally covered. Repeat with remaining potato mixture.
- Heat a non stick frying pan with a little oil. Fry cakes for around 3 minutes each side or until lightly brown. Sprinkle with parsley and serve.
You can also cook these in the oven if you do not want to spend time flipping. Simply brush with oil and bake for 20 minutes at 150°C (300°F).